“ Excellent Kaiseki. Mostly classic preparations. Simple and fresh. A lot of seafood from Hokkaido. Deserts were excellent. Good service. The restaurant was recently redone and the new decorlayout is modern and tasteful. Feels like Tokyo. We sat at the bar so we could watch the preparation. Very enjoyable time. ”

“ Excellent food, but our server misremembered our drinks and add ons. Its located in the basement of a hotel. All the fish was very fresh. The courses arent too sizeable either. The best was the wagyu, perfectly tender. The crab rice was good, had a slight citrus flavor and salmon roe too. We sat at the counter, but there wasnt really much to watch as only the starter raw courses and desserts are prepared there. Everything else is made in the back kitchen and brought out, so I think choosing a table is just as fine. ”

“ We came, we saw, we kaisekied. You can scroll to the bottom of my review to see what we got. Suffice it to say, Ive been searching for a kaiseki spot as wonderful as the nowdecreased Sugiyama that used to exist in NYC. But with omakase hogging all the Japanese spotlight why?, theres little incentive in the restaurant world to open places dedicated to this highest style of Japanese cuisine. Thank you Hakubai for being the maverick, for renovating to new levels of elegance, and for showcasing Japanese haute cuisine at a time when too many sheeple are paying inflated prices for nigiri and thinking THAT is Japanese fine dining. The classic Japanese traits of craftsmanship, perfectionism and attention to detail are on full display here. Sit at the bar or dont even bother coming. Try one of their inventive cocktails 22 such as the Kiku, which is made with chrysanthemum rum, orange, honey, lemon, seedlip grove, and milk. And come before they realize that 195 for 11 courses for a KAISEKI! is actually really low and start hiking up their prices. .................................................. Our winter menu Sakizuke crab miso Zensai ezo awabi, komochi kombu, ankimo Mushimono uni chawanmushi Otsukuri sashimi Takiawase winter vegetables, chrysanthemum dashi Onsai kinmedai kenchin Yakimono A5 wagyu, tamamiso Oshokuji hitsumabushi, ochazuke, akadashi, pickles Mizugashi yogurt sorbet, shiso jelly, buddhas hand Omokashi strawberry shortcake Ocha dorayaki, bonbon, yuzu tartelette ”

“ The new revamp of Hakubai is definitely worthy of Michelin stars. I used to frequent this restaurant in the Kitano hotel decades ago and the new iteration is sleek and elegant. The food is impeccably executed with premium ingredients sourced from Japan on gorgeous plateware. Even the chopsticks are from special trees! Really enjoyed the tasting menu here with top notch service. ”

“ The location is inside a hotel. Uni chawanmushi is the best dish in all courses!! Simply amazingly executed and the best chawanmushi Ive had. There are some fillers such as the rice tasting at the end. Overall very good experience. ”

“ Such an amazing experience. Each dish so beautifully presented like jewels, so perfectly prepared. Every bite is full of surprises and you just find yourself trying to absorb everything from the masterful art of flavor and texture in your mouth, in this very calm almost therapeutic atmosphere. Definitely recommend the counter if you are a small party. Its fun to watch the magic happen in front of you. ”

“ Hakubai is as close as one can get to Japan in New York City. The atmosphere, the service, and the decor are understated in a way that feels very Japanese. And of course, the food is excellent. The sushi comes out at the right temperature and the rice to fish ratio is ideal not too much rice. The fatty tuna was my favorite of the evening. The wagyu fillet is the best steak Ive had in NYC. Its both lean and tender. I wouldnt describe it as melt in your mouth, but a comfortable and gentle chew is all you need to get it down. It comes paired with ponzu. We requested wasabi soy sauce, which we prefer. The service staff were very thoughtful. We ordered the assorted seafood and vegetable tempura under the impression that it came with matsutake mushrooms. When it didnt come out with the mushrooms, they offered us a complimentary serving of them. The service structure feels a bit odd, in that we watch the sushi chef prepare our order in front of us at the counter, but instead of handing it right over to the customer, they set it behind the counter until a server is available to bring it over. The short wait time certainly didnt affect the quality of the meal. However, I think this system could be refined such that the customer isnt left watching their prepared food sit 3 yards away from them until someone brings it over. ”

“ The new Hakubai offers modern kaiseki tasting menu in The Prince Kitano Hotel. With a complete different vibe from the hotel, Hakubai is hidden downstairs with tasteful artworks and newly designed interior. Impressive execution of authentic kaiseki menu with a modern twist. Well thought beverage pairing. Impeccable service. Perfect venue for business dinners and special occasions. ”